EVALUATION OF FUNCTIONAL PROPERTIES OF BLIGHIA SAPIDA SEEDS FLOUR FROM CÔTE D’IVOIRE
Titiana Mahugnon Aguemon, Jacques Gnanwa Mankambou, Achille Fabrice Tetchi, Edmond Ahipo Dué*, Lucien Patrice Kouamé
Ackee Blighia sapida is one of the underutilized crops in Africa. It is a valuable food resource but the usage is limited due to poor storage properties of the flour. Ackee B. sapida seeds was processed hygienically into dried. The chips were milled into flour and the functional properties (water absorption capacity, oil absorption capacity, foam capacity and stability, wettability, solubility index and bulk density, etc) of that flour were evaluated. Water absorption capacity was 297.86 ± 0.23% while different oil absorption capacities ranged of96.45 ± 0.04 – 107.00 ± 0.03%. The bulk density, tapped density, foam capacity, solubility index flour were1.61 ± 0.03g/ml, 0.83 ± 0.02g/ml, 15.72 ± 0.93%, and 27.70 ± 0.42% respectively. The wettability was 62 seconds. The results from the B. sapida flour showed that the flour may be useful for confectionery products, aerated foods and high nutrient density weaning foods.
Keywords: Functional properties, water absorption capacity, oil absorption capacity, foam capacity and stability, Blighia sapida flour.
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